Tuesday, September 27, 2011

How to make fresh pumpkin puree

There is no better fall flavor than pumpkin, mmmmmmm!!

Having a little pumpkin around can add the warm fuzzies to many dishes including soups, cookies, cakes, waffles, pancakes, and even drinks like pumpkin pie latte and smoothies!

If you are like me, you know the risks of using canned foods and avoid it like the plague, which leaves you with no other pumpkin puree options.  Here you will learn how to make it so it comes out just like the canned stuff, thick and rich tasting.

The trick to the right consistency and flavor is roasting it!!  Be sure to buy pie pumpkins, also known as sugar pumpkins.  They are grown for eating, unlike carving pumpkins which are grown for size, not flavor.  I like to prepare a few at a time and freeze my puree in one-cup servings for easy defrosting.  In the recipe below, I bought four small pumpkins and it yielded 5 cups of puree.

If like me, you rarely find time to work out, cut up a few pumpkins!!  It's seriously labor-intensive, but well worth the effort!  Try not to chop a finger off in the process....

Preheat the oven to 400 degrees, then wash the pumpkins, cut them down the middle, scoop out seeds and cut into chunks, leaving the skin on

Place the chunks into a baking dish, skin down

Bake for about an hour

Scoop out the meat and puree until smooth

This process can take a little time and some repositioning, because roasting the pumpkin dries it out, be patient and work the puree in the processor until it's smooth

When finished, you can use it immediately, store it in the fridge for up to a week or in the freezer in freezer safe containers (glass is safest) leaving room for expansion.

1 comment:

Anne said...

Mmm, I'll see if I can get some pumpkins and do this...so easy!